Aubergine and potato bake with lean beef ragù

Ingredients

For 1 serving

• Lean ground beef120 g
• Eggplant200 g
• Potatoes150 g
• Tomato passata150 g
• Onion40 g
• Cinnamon1 pinch
• Greek yogurt 2%60 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash the aubergine and peel the potatoes; cut them into slices about half a centimetre thick.
2. Lay them on a tray lined with baking paper, brush with half the oil, salt them and bake for 15 minutes, until soft and lightly golden.
3. Meanwhile chop the onion and soften it in a frying pan with the remaining oil over medium heat for 3 minutes, until translucent; add the mince and brown it for 5 minutes, breaking it up, until no longer pink.
4. Add the passata and cinnamon, season with salt and pepper and cook over low heat for 15 minutes, until the sauce is thick.
5. In a small baking dish layer the potatoes, aubergine and meat sauce; mix the yoghurt with the grated Parmesan and spread it on top.
6. Bake for 20 minutes, until golden and bubbling on top; rest for 5 minutes before serving so it cuts more neatly.